Italian Easter Bread
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Eggs||2 (At Room Temperature)|
|Diced candied orange peel||1⁄4 Cup (4 tbs)|
|Diced candied citron||1⁄4 Cup (4 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Raw eggs||5 (In The Shell, Plain / Colored)|
|Confectionery sugar||2 Tablespoon|
|Tiny candy||4 Tablespoon (Multicolored)|
Measure flour onto piece of waxed paper.
Combine 1 cup flour and next 3 ingredients in large mixing bowl.
Add milk to butter, then gradually add to dry ingredients.
Beat at low speed of electric mixer, 2 minutes, scraping sides of bowl occasionally.
Add first 2 eggs and 1/2 cup flour.
Beat at medium speed, scraping sides of bowl occasionally, 2 minutes, or until thick and elastic.
With wooden spoon, gradually stir in just enough flour to make a soft dough that leaves sides of bowl.
Turn out onto lightly floured board, shape in a ball and knead 5 to 10 minutes, or until smooth and elastic.
Put in greased bowl, turning to grease top.
Cover and let rise in warm place free from drafts 1 hour, or until doubled in bulk.
Combine fruits, almonds and aniseed.
Punch down dough, turn out on lightly floured board and knead in fruit mixture.
Divide in half and roll each piece in a 24-inch rope.
Twist ropes loosely together and shape in a ring on greased baking sheet.
Arrange eggs in shells in empty spaces in twist.
Cover and let rise in warm place 40 minutes, or until doubled in bulk.
Bake in preheated moderate oven (350°F.) 30 to 35 minutes.
Remove to rack; cover with towel.
Cool, frost and sprinkle with candies.